This is a great goulash that is free of sugar. We usually serve this over spaghetti squash but have also served over mock rice cauliflower. I make it in the crock pot and will add whatever vegetables I have on hand like mushrooms, string beans, etc
- 1⁄3 cup olive oil
- 1 onion, sliced
- 2 tablespoons sweet Hungarian paprika
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 3 lbs beef stew meat, cut into 1 1/2 inch cubes
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups water or 1 1⁄2 cups chicken broth
- 1 garlic clove, minced
- 2 bay leaves
- vegetables, of your choice (optional)
- Heat oil in a large pot over medium heat. Cook onions and garlic in oil until soft, stirring frequently. Remove and set aside. Brown meat.
- In a crock pot, combine the rest of the ingredients and cook on low for 8 hours or high for 4.
Already planning to make this again, hence 5 stars. (Plan to be in the house while it is cooking.) Used "hot" Hungarian paprika because that was the highest quality paprika I had on hand; next time I will use half sweet and half hot Hungarian paprika. Used deer stew meat (hind leg), and no gaminess was detected due to the paprika sauce. Did not use additional vegetables because no volume was specified in the recipe, and other Hungarian goulash recipes did not include additional vegetables. Served over boiled carrots and Pennsylvania Dutch wide egg noodles. This was a very filling meal, and oh so good. Made for Spring 2013 Pick-A-Chef event.